Separation and Drying

The mixture of sugar crystals and liquor (massecuite) is centrifuged to separate the white sugar crystals. The separated liquor which still contains significant amounts of sugar is sent to a second, and then a third crystallisation stage to extract more salable sugar from the syrup.
The separated white sugar crystals discharged from the centrifuges still contain up to 1% moisture. This is removed by passing the sugar into a rotating two-stage dryer, through which filtered, heated air is passed.
The moisture level of the sugar at this stage is about 0.06%. Further drying occurs during conveying to the silos or packing areas and in conditioning silos